Crispy Smashed Potato Salad: A Delicious Twist on a Classic Dish

Crispy Smashed Potato Salad is a delightful twist on the classic potato salad that will elevate your next gathering. Imagine tender potatoes, perfectly smashed to create a crispy exterior while maintaining a fluffy interior, all tossed in a creamy dressing that dances on your taste buds. This dish not only brings a unique texture but also a burst of flavor that is hard to resist. Originating from the heart of comfort food, potato salad has long been a staple at picnics and barbecues, but the addition of that crispy element takes it to a whole new level.

People love Crispy Smashed Potato Salad for its incredible versatility and ease of preparation. Whether served warm or chilled, it’s a dish that can be enjoyed year-round. The combination of crispy potatoes and a rich, tangy dressing creates a satisfying experience that keeps everyone coming back for more. So, if you’re looking to impress your friends and family with a dish that’s both comforting and exciting, this recipe is sure to become a favorite in your culinary repertoire!

Ingredients:

• 2 pounds baby potatoes (Yukon Gold or red potatoes work well)
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice

Preparing the Potatoes

1. Start by washing the baby potatoes thoroughly under cold water to remove any dirt. I like to scrub them gently with a brush to ensure they’re clean.
2. Place the washed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.
3. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You want them soft enough to smash but not falling apart.
4. Once cooked, drain the potatoes in a colander and let them cool for a few minutes. This will make them easier to handle when it’s time to smash them.

Smashing the Potatoes

1. Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy texture we’re after.
2. Line a large baking sheet with parchment paper for easy cleanup. This also helps the potatoes crisp up nicely.
3. Once the potatoes are cool enough to handle, place them on the prepared baking sheet, leaving some space between each potato.
4. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened but still intact. Aim for about 1/2 inch thickness. This is where the magic happens; the more surface area, the crispier they’ll get!

Seasoning and Baking

1. In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This blend will add a wonderful flavor to the potatoes.
2. Drizzle the seasoned olive oil mixture over the smashed potatoes, making sure to coat them evenly. I like to use a brush to spread the oil around, but you can also use your hands if you prefer.
3. Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the potatoes are golden brown and crispy. Halfway through baking, I like to flip the potatoes to ensure they crisp up on both sides.

Preparing the Salad Ingredients

1. While the potatoes are baking, let’s prepare the salad ingredients. Start by chopping the cherry tomatoes in half. I find that halving them enhances their sweetness and adds a nice burst of flavor to the salad.
2. Next, finely chop the red onion. If you find raw onion too strong, you can soak the chopped onion in cold water for about 10 minutes to mellow the flavor.
3. Chop the fresh parsley and set it aside. Fresh herbs really elevate the dish, adding brightness and freshness.
4. If you’re using feta cheese, crumble it into small pieces. This will add a creamy, tangy element to the salad.

Making the Dressing

1. In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and fresh lemon juice. Whisk everything together until smooth. This dressing is creamy with a nice tang that complements the crispy potatoes beautifully.
2. Once the dressing is well mixed, taste it and adjust the seasoning if necessary. You might want to add a pinch of salt or a squeeze more lemon juice, depending on your preference.

Assembling the Salad

Conclusion:

In summary, this Crispy Smashed Potato Salad is an absolute must-try for anyone looking to elevate their side dish game. The combination of crispy, golden potatoes with a creamy dressing and fresh herbs creates a delightful contrast that will have your taste buds dancing. Whether you’re serving it at a summer barbecue, a cozy family dinner, or a potluck with friends, this dish is sure to impress and satisfy. For serving suggestions, consider pairing this salad with grilled chicken or fish for a complete meal, or serve it alongside your favorite veggie burgers for a delightful vegetarian option. You can also experiment with variations by adding ingredients like crispy bacon, roasted garlic, or even a sprinkle of feta cheese for an extra layer of flavor. The possibilities are endless! I encourage you to give this Crispy Smashed Potato Salad a try and make it your own. Once you’ve whipped up this delicious dish, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the love for this fantastic recipe together! Happy cooking!

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